Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"Mutton nourishes Qi and blood, warms the stomach, and is rich in protein. It can be used with Scallion to promote absorption. It's perfect for winter! "

Production steps:

Step 1: slice mutton, add egg white, starch, cooking wine, two spoonfuls of soy sauce, ginger slices, grasp well

Step 2: cut green onion into small sections, slice ginger and garlic for later use

Step 3: pour the oil into the pan, and when it is 60% hot, pour in the sliced meat and deep fry until it is cooked

Step 4: oil the remaining base oil, stir fry the scallion and set aside

Step 5: a little oil, add ginger and garlic, add fried mutton, put three teaspoons of soy sauce, two teaspoons of weidamei, one teaspoon of vinegar, add a little water, pour in the scallion, add a little salt and MSG

Step 6: drop some sesame oil on the table, OK!

Materials required:

Mutton: moderate

Scallion: 3

Eggs: 2

Starch: right amount

Cooking wine: 2 tbsp

Soy sauce: 5 tbsp

Vedami: 2 teaspoons

Vinegar: 1 teaspoon

Ginger: right amount

Garlic: 6

Salt: right amount

MSG: right amount

Note: mutton pickled when pinch a little salt more delicious, ginger I cut a total of eight, four pickled, four fried.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: onion

Chinese PinYin : Cong Bao Yang Rou